Port Askaig is a Scottish distillery located north-east on the island of Islay. The distillery takes care of selecting the best batches of whiskey from the Islay distilleries and bottling only the best spirits. The trend and style of distillation is not to cold filter and to bottle at a higher alcohol content (about 45-47%).
To produce a single malt whiskey, the barley is first subjected to a malting process, during which the complex sugars/starches present in the cereal are broken down into simple sugars, suitable for alcoholic fermentation by the hands of the yeasts. This procedure takes place in three phases: the maceration of the cereal in water to moisten it, the germination, during which the barley, which has been removed from the water, absorbs oxygen and begins to produce the radicle and to germinate; this procedure in particular will release the enzyme which is responsible for the transformation of starches into simple sugars. Subsequently this procedure is interrupted and the cereal is dried, which often takes place using peat-powered ovens, which will give the typical hints of smoked or brackish. Subsequently, the dried barley is ground and added again with hot water for further extraction of the must; this is what will be subsequently fermented and then distilled. The specification provides that for the wording single malt the whiskey must come from a single distillery and be aged for at least three years in oak barrels in Scotland.
Dark amber yellow colour. On the nose notes of tobacco, black pepper, cinnamon and candied fruit, with saltiness, sea wind and intense smoke. On the palate it is intense and full-bodied, stormy and with intense salt and smoked notes.
Perfect at the end of a meal or as a meditation; particularly recommended for lovers of whiskey or smoky or intense flavors in general. Great as a gift!